Why is testing for Glycerol important in winemaking?
Glycerol is formed as a by-product of fermentation. It also has a favourable impact on wine quality, as it improves fullness and sweetness. It is non-aromatic due to its non-volatile nature but can contribute to certain properties of wine depending on the concentration.
In concentrations, higher than 5.2 g/L in wine it can contribute to the “sweetness” of a wine. Wine yeasts produce between 5 – 14 g/L in dry wines. It is not possible for the human palate to distinguish between glycerol concentrations in this range. A concentration of 25.8 g/L of glycerol is needed to influence the viscosity of a wine and so accurate measurement is important for winemakers.
Randox Food Diagnostics offer multiple tests for wine analysis including glycerol on both the RX misano and the RX monaco.
| Method | No. of Tests | Catalogue No. | Sensitivity | Linearity |
| Manual | 90 | GY105 | N/A | N/A |
| RX misano | 180 | GY105 | 7.20 mg/l | 300.00 mg/l |
| RX monaco | N/A | GY105 | On request | On request |
For more information please contact us at: info@randoxfooddiagnostics.com